Dessert, Fictional Feasts
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When it comes to Disney princesses, Merida takes the cake. She’s beautiful, independent and may or may not have accidentally turned her mother into a bear.
If you haven’t watched the Disney Pixar movie Brave – I highly recommend you set aside some time to revel in one of the best movies Disney has put out in the last decade.
Throughout the movie, Merida’s three brothers Hamish, Hubert and Harris are constantly seen trying to steal a dessert bun that is topped with icing. And while the dessert is never mentioned by name in the movie, I’d like to think it’s some variation of an Empire biscuit crossed with a honeybun or brioche roll.
Whatever they are – they look DELICIOUS. And after dozens of requests to make these iced buns over on TikTok, I decided it was high time to try my hand at these decadent rolls.
I topped by buns with a simple honey frosting that is sweet enough to attract a real bear; and a glacé cherry.
Glacé vs Maraschino Cherries
Glacé cherries are similar to maraschino cherries in that they are both candied versions of real cherries. The major difference between the two is that glacé cherries are candied in a sugar syrup until they are firm, chewy and slightly sticky to the touch; while maraschino cherries are often soaked in liqueur, are very soft with a stem included, and have typically have a much different flavor like almond or mint.
While either can be used visually in this recipe, I recommend using glacé cherries as to not stain the frosting. Plus in general, I personally think glacé cherries have a better overall taste!
Making Iced Rolls from Brave
These sweet iced rolls are like a cross between a brioche bun and a donut topped with a honey frosting.
- bread flour – has a higher protein content which gives a better overall texture to the rolls
- yeast – gives the buns rise
- milk – makes the dough softer and fluffier
- butter, eggs & sugar – essential for rise and flavor in the rolls
- salt – to enhance the sweet notes while pulling in savory flavors
- vanilla – optional but for added sweetness
- powdered sugar, honey & butter – makes for the perfect honey frosting topping
- glacé cherries – a pop of color and sweetness to top it off
Honey Frosting for the Bears
I topped off my rolls with a sweet honey frosting. The key to this frosting is to first start by mixing the honey and butter with the powdered sugar until it is crumbly, then use small amounts of milk to bring the frosting to a smooth, glaze consistency that is optimal for both pouring easily and setting quickly.
This technique gives you the most control over the consistency of the frosting. It’s easier to add a tiny bit of dry powdered sugar to a frosting to thicken it up than it is to add juuuuust the right amount of liquid to the dry powdered sugar without going a bit too far on accident.
Plus this method makes the frosting glaze exceptionally thick on top. The frosting will firm up as it dries, leaving a crusting frosting on top but a creamy honey glaze right below the surface.
One thing is for sure when it comes to these iced buns from Brave – these’s definitely a good reason that these rolls were the triplets favorite (and they tried to steal them whenever they were being served!).
What fictional feasts would you like to see me cook up next? Head on over to TikTok to leave a request or comment below!
Iced Rolls from Brave
The Starving Chef
These dessert buns are inspired by the iced rolls that Hamish, Hubert and Harris are constantly trying to steal and eat in the Pixar movie Brave.
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Prep Time 2 hours hrs
Cook Time 20 minutes mins
Secondary Rise Time 30 minutes mins
Total Time 2 hours hrs 50 minutes mins
Course Dessert, Fictional Feasts
Cuisine Bread, Movies
Servings 24 buns
Ingredients
FOR BUNS:
FOR HONEY FROSTING:
- 4 cups powdered sugar + more as needed
- 4 tablespoons butter room temperature
- 4 tablespoons honey
- 1 cup milk + more as needed
- glace cherries for topping
Instructions
Warm the milk to 90-110°F. Pour into the bowl of a stand mixer then add in four tablespoons of sugar plus the yeast. Whisk to combine then let the yeast activate over about 10-15 minutes.
Place the dough hook attachement onto the mixer. Turn the mixer onto the stir setting then slowly start adding in the flour, eggs, butter and sugar. Pause to scrape the sides of the bowl every few rotations.
Stir in the vanilla and salt. Continue to stir until a thick and sticky dough comes together, about 10 minutes.
If the dough is too sticky, add about one tablespoon of flour at a time until the dough is smooth. It should be thick and wet, but not stick to your fingers or a spatula. Use the dough hook to continue to knead the dough for about 10 minutes.*
Cover the dough in the bowl with a damp towel then let rise in a warm place for 60-90 minutes or until the dough is doubled up in size.
Once doubled up in size, punch down the dough and transfer it to a surface dusted lightly with flour. Gently knead the dough and roll it out into a long log shape. Cut the log into 12 pieces (for large buns) or 24 pieces (for small buns).
Place the buns on a large baking sheet about 1-2 inches apart. Cover lightly with plastic wrap and then a damp towel on top. Let the buns rise for another 15-30 minutes or until puffed up. Work in batches so that the buns don't touch. Place any buns not ready to be baked into the fridge to slow the proofing process.
Meanwhile, preheat the oven to 350°F. In a small bowl, whisk together an egg with some water to make an egg wash. Brush each bun lightly with the egg wash.
Transfer the buns to the preheated oven and bake for 15-20 minutes or until the buns are puffed up and golden brown. Let the buns cool on the baking sheet for a few minutes before transferring them to a plate to cool completely.
Once the buns are completely cooled, make the honey frosting. In a medium sized bowl combine the powdered sugar with honey and room temperature butter. Use a hand mixer on the lowest speed to mix until crumbly.
Then while still mixing on a low speed, slowly start to pour in the milk, one or two tablespoons at a time until the frosting starts to thicken up and come together. Mix in ALL of the milk after each addition to ensure the frosting doesn't get too thin. Use just enough milk to bring the frosting to a smooth, pourable consistency. If the frosting gets too thin, add another tablespoon or two of powdered sugar.
Pour or spread the frosting on top of each cooled bun. Place a single glacé cherry on to the center of each bun. Let the buns dry for about an hour to get a nice crust on the frosting (or skip the drying and serve right away). Serve before the triplets can steal them and enjoy!
Notes
*Stand mixer not required for making the dough. Simply use your muscles to achieve the same results by kneading the dough by hand!
Keyword bun, dessert, donut, frosting, honey, rolls
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